This hearty soup from Dennis Leslie, executive chef at The Brasserie, Hilton Adelaide, is just the thing to warm you up in the cooler months.
Serves 4
Ingredients
400g lamb shoulder, diced in 2cm cubes
200g speck, cut into 1mm-thick strips
20ml vegetable oil
1 brown onion, cut into 2cm cubes
2 carrots, cut into 2cm cubes
4 celery sticks, cut into 2cm cubes
2 garlic cloves, peeled & crushed
1 bay leaf
1.5 litres chicken stock
200g white cabbage, cut into 3cm squares
1 bunch parsley, picked
White pepper, season to taste
Sea salt, season to taste
Method
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1. Put a 6-litre pot of water on to boil. Once boiling, add the lamb and boil for 8-10 minutes to get rid of impurities, then drain.
2. Once the same pot is emptied, heat it up again on high heat for 2 minutes, then add oil.
3. Add the boiled lamb into the pre-heated pot and colour slightly.
4. Add the speck until the fat renders down a bit (the solid fat turns into liquid).
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5. Add the onion, carrots, celery and garlic to the pot and sauté for about 6-8 minutes without colouring the vegetables. You want to just start the cooking process with vegetables and draw out flavour.
6. Once the last step is achieved, add the bay leaf and chicken stock.
7. Take the stock to simmer and skim any scum that floats to the surface.
8. Simmer for about one-and-a-half hours, always skimming the surface for impurities.
9. Check the seasoning and season to taste.
10. Add the cabbage and cook for another 5 minutes or until the cabbage is soft.
11. Divide the soup into four equal serves and garnish with picked parsley.
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